John Myers
Contents
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Ingredients
- 250 g Tagliatelle
- 3 Pepper mix
- 2 Red onions 2 white onions roughly chopped
- 4 Pressed garlic
- 1 Eggplant fresh
- 1 Zucchini fresh
- 200 g Cocktail tomatoes on the whole
- 30 g Pecorino
- 20 g Parmigiano Reggiano
- 1 bunch Spring onions fresh
- Sweet peppers, extra hot chilli from the mill, allspice,
- Oregabo, mayoran, sage, quantity to taste
- 250 g Tagliatelle, I first decided on macaroni
- 0,25 L Vegetable broth
- Salt, some sugar
- I hope I haven't forgotten anything .................
- 1 tube Tomato paste concentrated three times
- 3 Cut the balls of mozzarella into slices.
Instructions
- Halve the paprika, remove the white skin and roughly cut into pieces like the peeled onions. Press the garlic. Cut the zucchini into slices, halve if necessary, do the same with the aubergine. Peel off the outside of the spring onions, wash and cut into approx. 4 cm.
- Put everything in a large saucepan and simmer gently on low heat with a little vegetable stock. Don't worry, the vegetables draw a lot of water. Seasoning, see above, the pinch of sugar is important. Finally add the small tomatoes. Now thicken with tomato paste. And taste again
- Simmer the ribbon noodles for about 10 minutes. Drain them and put them in a baking dish. Cover with the vegetables and top with grated cheese and mozzarella slices thickly. Bake at 180 degrees until the cheese melts.
- We had lettuce with it. I prepared the marinade with diced onions, a dash of orange juice, sugar, 1 teaspoon mustard, oil and vinegar. Bon bppetit
Nutrition
Serving: 100gCalories: 182kcalCarbohydrates: 32.2gProtein: 6.6gFat: 2.7g
